I found my recipe on Ana Patuleia Ortin’s Portugese Cooking, which I adapted slightly.
2 lb (1kg) pork butt, cut into 2 inch cubes
1/2 cup (115ml) white wine
3 tbsp white wine vinegar
3 garlic cloves, smashed
Combine the meat, wine, vinegar and garlic. Toss and chill for up to three days.
1/4 cup olive oil
5 cloves of garlic, smashed
1/2 tsp cumin (toast whole seeds, then ground)
1 tsp chili pepper
2 tsp coarse salt
1/2 tsp freshly ground black pepper
2 bay leaves
1/2 cup (115ml) dry red wine
1 cup (230ml) water
Drain the marinade from the meat and let dry on a paper towel to ensure proper browning.
Heat oil in a large pot or dutch oven. Working in small batches brown the meat on all sides.
Transfer the meat to a bowl and set aside. Add wine to the pot, deglaze the pan, add the meat and all remaining ingredients.
Cover and let simmer on low heat for 2 1/2 to 3 hours.
Serve with potatoes or rice and some nice crusty bread to sop up the juices.
The flavors in this dish were quite pronounced, but it really was better suited for the fall or winter climate. The hardiness of the meat and potatoes didn’t capture the warm spring weather. My husband even suggested it needed more veggies… maybe carrots and pea. I will definitely make this dish as the weather begins to chill.